Monday, August 1, 2011

Recipe: Almond Ricotta Cheesecake

Picture and recipe found here
Andrew brought home a whole bunch of ricotta cheese from work so I've been looking for recipes that use ricotta.  I found this one and made it last week.  It was easy to make, didn't involve many ingredients I didn't already have (which is always a plus), and tastes great!  The almond flavor is stronger than the cheesecake flavor because the ricotta is so mild, but I loved it.  I'll be making another one today so that I can use up the rest of my whipping cream and because you can never have enough cheesecake!

Almond Ricotta Cheesecake

  • 1 cup finely crushed graham crackers
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 2 cups (15 oz.) ricotta cheese
  • 2/3 cup sugar
  • 1/2 cup whipping cream
  • 1/4 cup flour
  • 1/4 tsp. salt
  • 1/4 cup water
  • 1 and 1/2 tsp. almond extract
  • 4 eggs
  • 1/2 cup chopped blanched almonds (I left these out of mine.)
  1. Combine crust ingredients.  Press evenly over bottom and 1 and 1/2 inches up sides of an 8-inch springform pan.
  2. Combine ricotta cheese, sugar, whipping cream, flour, salt, water and almond extract in large bowl of electric mixer; blend until smooth.  Add eggs one at a time; blend until smooth.  Stir in chopped almonds.  Pour into pan and bake in preheated 350 degree oven 1 hour or until set.
  3. Cool in oven with door propped open 30 minutes.  Refrigerate 4 hours or longer before serving.

1 comment:

  1. Mmmmmm! I'll gladly help you out if you have leftovers!


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